Shandong is an ancient city with a long history, and the food culture here is also long-standing, and smart working people can turn many ingredients you can't think of into delicious food. This season is the time when the lotus flowers are open, standing by the pond looking at the lotus flowers in the pond, is it remembering the beautiful sentence "The lotus leaves are infinitely blue, and the lotus flowers are different from the sun", of course, for foodies like Xiaobian, the thought is "Hey, in the autumn is there a lotus root to eat!" "Lotus flowers are very beautiful, but don't pick them, you have to keep the long lotus roots" "Why grow such a big leaf?" It doesn't matter. So the foodie editor did not die, asked some people, and finally knew that the lotus leaf can also be eaten. Today I will introduce you to the traditional famous dish of Shandong - lotus leaf meat.
Lotus leaf meat this dish is the traditional famous dish of Shandong, belongs to the Lu cuisine, this dish has appeared as early as the Song Dynasty, has hundreds of years of history, this dish is a seasonal dish, the best time to choose and also the best time is in midsummer, and this dish can be meat and vegetarian, in ancient times the temple is often made into a vegetarian to entertain pilgrims. Today Xiaobian will tell you about the meat and vegetarian methods of this lotus leaf meat.
First of all, let's talk about the meat dish method of lotus leaf meat, take the fresh lotus leaves to wash and spare, then take the pork belly with skin, put the meat skin noodles on the fire and burn, then soak in hot water, hang off the burnt skin on the surface of the meat skin, and then cut into strips, put in sweet noodle sauce, soy sauce, and rice wine marinade; put the rice, cinnamon, star anise, and peppercorns into a wok, fry yellow on low heat, dry and crush, put them into a bowl and rinse into boiling water for use, then cut the lotus leaves prepared before into about 10 cm round slices, put them in boiling water, and then take them out to cool Finally, mix the meat and the crushed rice grains well, each piece of meat should be wrapped in lotus leaves, arranged in a bowl and steamed in a steamer, and then taken out and plated.
Although the lotus leaf meat produced in this way has meat but is not greasy, when eating it, it not only has the aroma of meat and rice, but also the faint aroma of lotus leaves, which makes people feel endless.
Let's talk about the method of vegetarian lotus leaf meat, in fact, its method is somewhat similar to the method of meat vegetable lotus leaf meat, but it is different, let's talk about the method of vegetarian lotus leaf meat.
At first, the lotus leaves are taken and washed and set aside, and then the rice is cleaned, ground into rice noodles, fried in a wok to brown, the gluten is cut into strips to squeeze out the water inside, then the soy sauce is added to marinate, and then the excess water is squeezed out, and fried in hot oil to become light yellow: add sesame oil to the stir-fry spoon, heat it, add ginger, soy sauce, sugar, monosodium glutamate, and cut gluten. Then simmer the juice thoroughly over low heat, put it in a bowl, add the super good rice noodles, minced cinnamon, star anise, sweet noodle sauce, sesame oil and mix well; cross the lotus leaves to be used in the middle. Divide into four pieces, blanch them with boiling water, and then wrap a lotus leaf in each piece of gluten, wrap it up and arrange it neatly in a plate, and steam it on the steamer basket for about 20 minutes.
Freshly prepared vegetarian lotus leaf meat, emitting a burst of fragrance, accompanied by a faint fragrance of lotus leaves, suitable for all ages, very popular with Texas natives.
Lotus leaf meat will be introduced to everyone here, interested friends can get started to try it, maybe it will bring you surprises!